Pumpkin muffin


1/2 cup vegan or traditional unsalted butter - I prefer Mykonos vegan butter or grass fed butter

1 1/2 cups pumpkin purée 

1/4 cup almond milk

1/2 cup full fat coconut yogurt - room temp

1/2 tsp apple cider vinegar

1/2 cup coconut sugar 

1 tbsp vanilla

1 cup vegan mini chocolate chips

Dry Ingredients:

1 3/4 cup gluten free baking flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/8 tsp cardamom

1/4 tsp sea salt 


Preheat oven to 350 degrees.

sift all the dry ingredients together and set aside.

Combine almond milk and vinegar and set aside. Using a stand up mixer with paddle, whip butter on high for 5 minutes. Scape down the sides often. Add sugar and whip on high for 2 minutes. Mix in pumpkin, yogurt, milk mixture and vanilla until just combined. 
Using a rubber spatula, fold in dry ingredients until just combined. Stir in chocolate chips. 

Using a muffin pan lined with cupcake liners, scoop a heaping amount of mix into each liner.  The mix should make 12 cupcakes. 

Bake approx 25-28 minutes.  The muffins will be firm on top and a toothpick will come out clean.

Let muffins cool for 5 minutes before transferring them to a cooling rack.

They taste amazing with butter, jam or peanut butter.


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